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Method

Heat the oil in a medium pan, sauté the
mushrooms for 2-3 mins, then stir in the
quinoa. Keeping the vegetable stock
warm in a separate pan on a low heat,
add a ladle of the stock and stir until
absorbed. Stir in the rice and repeat
again with the stock, until all the stock
has been used up and the rice and
quinoa are tender and cooked.

Stir in the thyme leaves, then divide
between 4 plates or bowls. Serve topped
with grated Parmesan and rocket leaves.

Comments

I made this last night for my husband and I, who are on a low calorie diet, and it was lovely. I pierced two cloves of garlic with a knife and added them whole during the cooking process for flavour and fished them out at the end before serving. I also added some diced chicken, which I browned off in a pan before I fried the mushrooms, because we wanted some protein in our diet, and the combination of chicken and mushroom was delicious. I used fresh lemon thyme for extra zing and put loads in during cooking and extra to garnish. It really does benefit from a big pinch of sea salt and a generous amount of black pepper as well. It was super tasty and, for under 600 calories, I will definitely be making this again and experimenting with different flavours.

Really nice twist on risotto with the combination of quinoa and rice. I sweated off some onions first before adding the mushrooms and then added some white wine before adding the stock to give it more of a traditional risotto flavour. Very nice and would definitely make again.

I also added an onion and garlic clove before the mushrooms, a glass of white wine before the stock and seasoned with pepper. I used grand padano instead of parmesan. Really good, will make again. Found it made about enough for 3 people.

after all the 5x's I was really looking forward to this but I was very disappointed. I used all the right ingredients and cooking instructions but I found it very tasteless although a good base to start adding different ingredients.

Really enjoyed this, I added half a diced onion and a clove of garlic and I used regular mature cheddar cheese instead of Parmesan, plenty of black pepper and added a tablespoon of creme fraiche to make it nice and creamy. Found the portion size just right for me but my husband and teenage boys needed the cheesy garlic bread to go with it. It will definitely become a regular meal in our house. :-)

What a wonderful dish. I have made it twice now though the second time I didn't have rocket so substituted baby spinach leaves. The addition of the quinoa means it shouldn't be rushed to allow the quinoa to properly soak up the stock. It tastes even better warmed up the following day for lunch. This is definitely going on the regular winter/spring menu. Agree with adding the black pepper.

What a wonderful dish. I have made it twice now though the second time I didn't have rocket so substituted baby spinach leaves. The addition of the quinoa means it shouldn't be rushed to allow the quinoa to properly soak up the stock. It tastes even better warmed up the following day for lunch. This is definitely going on the regular winter/spring menu. Agree with adding the black pepper.

Yummy!! I used pearly barley instead of quinoa, needed about 200ml more liquid though. As suggested I fried a small onion and 2 cloves of garlic before adding my mushrooms. I also fried chorizo in a seperate pan and added with the oil towards the end of cooking as my husband doesn't really do vegetarian and stirred half the parmesan in and topped with the rest. Went well with the rocket. I would say this recipe is enough for 2 decent sized portions and a good portion of leftovers.

Lovely recipe!Enjoyed it very much! I added some fresh rosemary as well and would also like to comment that the portions need to be adjusted slightly as I don't think this portion is sufficient for one woman AND ONE MAN!hahaha...

This was tasty and pretty easy to prepare although I did make some changes.

I chopped half a large onion very finely and fried it in oil with 3 cloves of garlic and sprinkled plenty of dried thyme in and ground pepper. I diced some courgette up into small cubes (mainly because I had one that needed using) and tossed that in with the onions while I sliced the mushrooms. Once the mushrooms had cooked for a few minutes I added a cup full of regular rice (risotto rice is just too expensive where I currently live!) and let that soak in the juices before adding vegetable stock a bit at a time. I added more dried thyme towards the end of cooking and a small amount of finely chopped spring onion (but more would have been better), and a pinch of salt and some ground pepper, stirred the parmesan through and served. Lovely.

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